Joe surprised me with this recipe last week. He cooked it one night just to pack it in our lunches. It wasn’t left over; we never did eat it for dinner. He just made it for our lunches. Have I got a good guy or what? Anyway, I never ate chili like this before, so it was different and very good.
Chili Chicken with Cornmeal Dumplings
In a 4-quart Dutch Oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
In a medium bowl, mix Bisquick mix, cornmeal, and milk until a soft dough forms. Drop dough by 12 spoonfuls onto hot chili. (Do not drop directly into liquid!)
Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.
Serve with a dollop of whipped cream.
Original photo from Betty Crocker.com
© 2010 – 2018, Tara Ziegmont. All rights reserved.